• Fresh Halal British Lamb Mix Parts - Pre Cut 25 - 35G - Onlinemeatshop.com
  • Fresh Halal British Lamb Mix Parts - Pre Cut 25 - 35G - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Lamb Bone-In Diced Mix Parts - Red Tractor Approved

£9.89
£8.49
£9.89
Fresh Halal British Lamb Mix Parts - Pre Cut 25 - 35G - Onlinemeatshop.com
Fresh Halal British Lamb Bone-In Diced Mix Parts - Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Halal Lamb Bone-In Diced Mix Parts is a Certified Halal mix of bone-in lamb pieces, diced or chunked for slow-cooked curries, stews and biryani. Produced in the UK and packed from 500g to 4kg, it combines assorted bone-in cuts rather than one joint, giving long-simmered dishes extra flavour and body from the bone.

What Exactly Is Bone-In Diced Lamb Mix Parts?

It isn't one specific cut. Mix Parts is an assortment of bone-in lamb pieces rather than a single named joint like shoulder or neck. It's diced or chunked to order and packed from 500g up to 4kg, so you pick the format and pack size that suits your pot rather than one fixed cut.

What's Actually In A Pack Of Mix Parts?

Bone-in pieces keep the marrow and connective tissue intact, both rendering slowly over a long, low simmer to soften the meat and thicken the sauce. Diced pieces cook fastest, while the larger chunks hold their shape and keep bone in contact with the liquid throughout, suiting biryani or a slow-simmered curry.

What Cutting Styles, Prep And Pack Sizes Can You Choose?

This mix is cut to order as small dice (10-15g), medium dice (25-30g), large dice (50-60g) or chunks (160-180g), and prepared Fat-On or Fat-Off.

  • Cutting styles: Diced 10-15g, Diced 25-30g, Diced 50-60g, Chunks 160-180g
  • Preparation: Fat-On or Fat-Off
  • Pack sizes: 500g, 1kg, 2kg or 4kg

Pack sizes run from 500g up to 4kg, so you're choosing by the pot rather than by portion count. A 500g or 1kg pack suits a small household curry, while 2kg or 4kg gives enough bone-in meat for a larger batch of biryani or a gathering.

Give it around 12 hours in the fridge to defrost fully rather than leaving it out at room temperature. Once thawed, keep it refrigerated and use it promptly, or freeze it on the day it arrives if you won't get to it straight away.

Typical values per 100 g (raw):

Energy267 kcal
Protein16.88 g
Fat21.59 g

Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).

Bone-In Lamb Curry

Brown the diced or chunked pieces in batches, then let them simmer low and slow in a spiced tomato and onion base for around 90 minutes, until the meat pulls easily from the bone.

Lamb Biryani

Marinate the smaller dice, part-cook them with rice and whole spices, then layer and steam so the bone-in pieces flavour the rice as it finishes cooking.

Slow-Cooked Lamb Stew

Put the larger chunks in a covered pot with root vegetables on low heat for 2-3 hours, letting the bone keep releasing flavour into the stock.

This mix suits dishes built around long, low cooking, where bone-in meat has time to soften: think lamb biryani, a Kashmiri-style rogan josh, nihari, haleem, or a simple home-style lamb curry. The larger 160-180g chunks work well in a shorba or stew, while the smaller dice are better suited to biryani and quicker curry bases.

Can this lamb curry be cooked ahead and reheated the next day?

Yes, bone-in lamb curries and stews generally taste better the next day, as the meat keeps absorbing the sauce overnight, so cooking this mix ahead and reheating gently works well.

What's the best way to reheat bone-in lamb?

Reheat it gently on the hob or in a covered oven dish with a splash of liquid, stirring occasionally, until the sauce is piping hot all the way through rather than just warm.

Does a second heating affect the bone-in pieces?

Not really, the bone keeps its shape and flavour through a second heating, and the smaller diced pieces just soften a little further.

How long can you keep the cooked dish before reheating it?

Once cooked, keep it covered in the fridge and reheat within a couple of days, making sure it's piping hot throughout before serving.

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